I have used chickpeas to make:

• chick’n sandwiches
• chick’n nuggets
• thrown in with stirfry
• chickpea salad sandwiches
• curry dishes
• roasted and seasoned for snacking
• salad topping

1. Masala Chickpea Buddha Bowl
2. Creamy Kale & Spinach Chickpea Macaroni
3. Vegan Chickpea Cookie Dough
4. Pasta e ceci
5. Zahav's Hummus Tehina
6. Avocado Chickpea Toast
7. Mediterranean Chickpea Burgers
8. Grilled Veggies With Pan-Fried Chickpeas and Chimichurri
9. Greek Chickpea Salad
10. BBQ Chickpea Chopped Salad with Avocado Ranch
11. Smoky Roasted Chicken Breasts with Tomatoes and Chickpeas
12. Sweet Potato Soup With Smoky Chickpeas
13. Chickpea Dumplings in Curry Tomato Sauce
14. Curried Vegetable and Chickpea Stew
15. Chana Masala Rice Bowls
16. Cranberry Pecan Chickpea Salad
17. Vegan Chocolate Mousse

Link to article

For an upcoming weekend menu, I'm looking to pair some nice wines for two different meals picked by my companion.

I'm aware we cook relatively non-standard but I'm trying to gain experience and see how wine can fit food. The meals are not necessarily eaten across the evenings in the order listed. Also my companion often makes changes to the recipes, e.g., we might not use an ingredient but we will use the title components.

The first is Baked Chickpeas with Pumpkin. Recipe: https://www.babaganosh.org/thanksgiving-chickpeas-butternut-squash-sauce/

The second is a Egg Gravy Indian Style. Recipe: https://www.pepperbowl.com/egg-gravy-chettinad-style-muttai-thokku/

What would you recommend or which advice can you give for good pairings? What tastes to focus on, where to look for inspiration. Many and varied suggestions are welcome!

The following of my wines should be drunk sooner than later, according to online found Drink-by-Dates, so prefer one of those. I do have a large collection beyond those so feel free to propose any!

2008 Società Agricola Nativ Taurasi

2011 Bodegas Hispano-Suizas Pinot Noir Bassus

2012 Rebel Wine Cabernet Sauvignon The Show

2010 Terra d'Oro Winery Zinfandel

2008 Gutiérrez Colosia, Oloroso Sherry

Personally, I think the Sherry might go well with the egg dish, the clean nutty saline cutting through the stews spices and eggs 'fatiness'. For the chickpeas, it is quite a 'cheesy' dish. And pumpkin as well. Might the Zinfandel be a nice fruity accompaniment?

For an upcoming weekend menu, I'm looking to pair some nice wines for three different meals picked by my companion.

I'm aware we cook relatively non-standard but I'm trying to gain experience and see how wine can fit food. The meals are not necessarily eaten across the evenings in the order listed. Also my companion often makes changes to the recipes, e.g., we might not use an ingredient but we will use the title components.

The first is a Paneer Broccoli Stir Fry. Recipe: http://curryandbeyond.blogspot.com/2011/04/broccoli-and.html

The second is a Lamb Artichoke Fricassee. Recipe: http://whiteplateblankslate.com/lamb-fricassee-artichokes/

The final one is a Chickpea Cauliflower Tomato Shepherd Pie. Recipe: http://www.thoroughlynourishedlife.com/chickpea-hot-pots-with-cauliflower-mash-gluten-free/

What would you recommend or which advice can you give for good pairings? What tastes to focus on, where to look for inspiration. Many and varied suggestions are welcome!

It is fairly difficult. For the Paneer Broccoli Stir Fry, I do have a bottle of "Solera 12 Fino Montilla - Moriles" which might work (idea is to pair with the saltiness in the dish, the other asian touches, as well as the cheese). I also have a repoured bottle of Setzer Golden Grüner Veltliner 2014 but I don't see that working here.

I want a list of all the dishes my/your teta would make at home. Just the dishes you eat at home like shish barak, koosa, mograbieh, molokhia, etc. The food you don’t usually find when you eat out at like Kababji or abdel wahab. Any help would be appreciated.

www.sfchinesefood.club

We created this site as a way to both highlight our favorite chinese food options and keep track of all the restaurants that are still open during shelter-in-place and what delivery services they're on. Please help support these amazing restaurants!

We're trying to keep this list updated as best as possible, but openings and menu options shifting on a daily basis so let us know if you run into any issues.

- 3 SF chinese gals

Hi guys, I'm gonna be visiting St. Louis from SoCal, and was trying to make a comprehensive list of all St. Louis-invented local dishes to try, and wanted to make sure I didn't miss any. I've previously done this with other cities such as Kansas City, Miami, and San Francisco.

On another note, I've heard that the original "St. Louis-style BBQ" was more of a sauced-grilled style of cooking, whereas popular barbecue joints in the city these days such as Pappy's have converged towards Kansas City-style or Memphis-style traits of slow-smoked/sauced after cooking or on the side. Does anyone have any recommended BBQ places in the St. Louis area that do the older style of St. Louis BBQ?

My list of uniquely St. Louis dishes (so far; work in progress with new edits):

gooey butter cake (also, what are the most unique/interesting GBC flavors you've seen?) +

gooey butter donut

gooey butter cake ice cream/popsicle

gooey butter frozen yogurt (FroYo)

gooey butter cookie

gooey butter pie

gooey butter cheesecake

gooey butter cake soda (bottled, Excell brand)

gooey butter cake milkshake

gooey butter cake concrete

gooey butter tart

gooey butter cupcake

gooey butter macaron

gooey butter cookie ice cream sandwich

gooey butter ice cream float

gooey butter danish

Toasted ravioli (+ different flavors; has anyone seen dessert chocolate toasted ravioli anywhere?)

St. Paul sandwich (+ chili basil Thai St. Paul sandwich; any interesting takes on this by other Asians?)

St. Louis-style fried rice (fried with dark soy sauce; mundane perhaps, but still counts)

St. Louis-style pizza

Slinger (many variations/permutations)

BBQ St. Louis-style spare ribs (available nationwide now, but still counts as a St. Louis thing)

BBQ pork steak

BBQ pork snoot

fried tripe sandwich

frozen concrete

Gerber sandwich

Prosperity sandwich

Brain sandwich

Hot salami sandwich (Gioia's Deli etc.; this seems distinct from generic sandwiches with salami found outside STL)

specialty flavor kolaches from St. Louis Kolache (Pappy's BBQ, Gioia's Deli, "St. Louis Pizza", Meatball Provel)

stick pretzel (Gus's Pretzels; not sure if they were actually the first to make a pretzel in a stick shape like this, but I'm gonna eat it anyway)

steak/chicken/etc. modiga (breadcrumbs+Provel-based cream sauce)

fried chicken sandwich with Provel & Red Hot Riplets ("Mother Clucker" from Byrd & Barrel)

Lion's Choice roast beef sandwich with Provel

Mayfair dressing (O'Connell's)

Red Ho

It was a hummuside

For example, I wasn't aware of the fact that anchovies were contained in Caesar salad.

Hi all, someone asked for this so I've compiled a list of dishes made by this year's (s12) top 10 contestants as well as the pressure test guest chefs.

Please note that this does not include the street food team challenge, team challenges and pressure tests from the contestants. Also several dishes were not featured in the earlier episodes so this is incomplete. Here's a summary followed by the list.

1. Emelia = 33 (Sweets 17, Savoury 16)
2. Laura = 40 (Sweets 10, Savoury 30)
3. Reynold = 35 (Sweets 19, Savoury 16)
4. Callum = 37 (Sweets 15, Savoury 22)
5. Reece = 27 (Sweets 19, Savoury 8)
6. Poh = 41 (Sweets 14, Savoury 27)
7. Tessa = 25 (Sweets 5, Savoury 20)
8. Brendan = 23 (Sweets 2, Savoury 21)
9. Khanh = 25 (Sweets 5, Savoury 20)
10. Sarah = 21 (Sweets 2, Savoury 19)
11. Pressure tests = 8 (Sweets 5, Savoury 3)

Top 10 Contestants dishes

1. Emelia:

>Sweets (17):
>
>1.Pistachio & Strawberry Eclair,
>
>2.Cherry Mille Feuille,
>
>3.Chocolate and Cherry Parfait with Hazelnut Praline and Sugar Tuiles,
>
>4.Pork, Fig and Rasberry Brulee (Pork cooked in Fig Leaf Syrup, Pork Fat Custard, Pork Crackling Sugar Tuile, and Rasberry Fig Leaf Sorbet)
>
>5.Creme Fraiche Mousse with Fennel Granita and Candied Fennel,
>
>6.Smoked Chocolate Mousse with Dark Fruit,
>
>7.Pumpkin Cake with Creme Fraiche and Pine Nut Caramel,
>
>8.Pumpkin & Crème Fraiche Mille-Feuille,
>
>9.Paris-Brest Petit Fours,
>
>10.Apple Tarte Tatin with Golden Syrup Ice Cream,
>
>11.Chocolate & Vegemite Parfait with Yoghurt and Rhubarb,
>
>12.Wattleseed Ice Cream with Hazelnut and Parsnip Cream and Salty Crumb Prickly Pear,
>
>13.Bombe Alaska,
>
>14.Strawberries & Rhubarb with Buttermilk Cream, Strawberry Gum Syrup, Sour Strawberry Sorbet, Strawberry & Strawberry Gum Consomme,
>
>15.Davidson Plum S'mores,
>
>16.Compressed Choux with Strawberry Gum Syrup, Strawberry Gum Sorbet, Rhubarb Compote and Rhubarb Diplomat Fool,
>
>17.Pistachio Mousse with Pistachio Financier, Davidson Plum & Raspberry Sorbet, Davidson Plum & Raspberry Meringue, White Chocolate Snow and Macerated Raspberries
>
>Savoury (16):
>
>1.Macedonian Pita,
>
>2.Panfried Quail, Apple and Shiitake,
>
>3.Kingfish with Shiso Leaf,
>
>4.Chicken Karaa

https://www.chinesefoodclub.org/oakland

We created this site as a way to

😋highlight our favorite Chinese food options

📝keep track of restaurants that are still open during shelter-in-place

🥡collect information on how to get delivery or takeout

This helps you eat tasty food and support these amazing restaurants!

We're trying to keep this list updated as best as possible, but openings and menu options shift on a daily basis. Let us know if you run into any issues. Keep in mind that restaurants earn more when you order from them directly!

- 3 Chinese friends

me, u/lindadong u/jessiechar